Ayurvedic Cleanse - Lunch - Barley Kichadi

Barley is middle sweet and astringent and also very soothing. Improves slow digestion, regulates and balances the body and has a slightly drying effect, helping to detoxify and clear fluids.

Ingredients:

⅓ cup/65g pearl barley

⅓ cup/65g whole moong dal (mung beans)

4½ cups water

½ cup/50g chopped cabbage

¾ teaspoon rock salt

¾ tsp jaggery/brown sugar

2 Tblsp dried shredded coconut

1 tsp finely chopped ginger

2 Tblsp/20g frozen green peas

Voggarane:

2 tsp ghee

¼ tsp black mustard seeds

1 tsp cumin seeds

Pinch of asafoetida powder (hingu)

½ medium red chilli, roughly chopped

6 fresh curry leaves

⅛ tsp turmeric powder

2 Tblsp fresh lemon juice or more to taste

¼ cup chopped fresh coriander

1 cup of loosely chopped kale/spinach leaves

To Serve

Ghee

Preparation:

Place the whole moong dal & barley, in a heavy saucepan and cover with water. Swish around with your hand, drain, repeat and rinse. Do this several times until the water runs clear. Pour the 4 cups water into the pot and bring to boil over a high heat, then lower the heat to maintain a rapid simmer. Simmer until barley has softened and the dal is cooked but still holding their shape – approximately 30 – 40 minutes. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.) Halfway through cooking add the chopped cabbage. May need to add more water towards the end of cooking.

While waiting for the barley & dal to cook, measure out the spices, chop the chilli into three pieces and tear the curry leaves in half (this way everyone is guaranteed to consume a curry leaf and benefit from their medicinal properties). Set aside.

When the barley & moong dal has softened, add salt, sugar/jaggery, dried coconut and the chopped ginger. Turn off the heat, add the peas, cover and set aside.

Prepare the voggarane:

In a small pan over medium heat, add ghee and mustard seeds. When the seeds start to splutter and pop, turn down the heat and add the cumin seeds, asafoetida powder (hingu), and the chopped red chilli. Fry until sizzling and fragrant. Add the curry leaves and turmeric powder and fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly.

Pour the voggarane into the kichadi and place the pot on the heat. Squeeze in the lemon juice and with your hands, break up the fresh coriander and kale, stir into the kichadi. Turn off the heat and allow to sit, covered for 5 minutes. Check for seasoning, adding more salt or lemon if needed. When ready, drizzle with ghee, garnish with fresh coriander.

Suggestions:

Soak the moong dal and barley in the evening for a quick morning preparation.

When simmering the whole moong dal try to catch them while they still hold their shape and before they turn to mush.